Caramel Rolls

Submitted by Stephanie Wielenberg

About the cook: I am a stay at home mom of 5 boys, our oldest is 6 years old. I’ve always loved being in the kitchen ever since I was a little girl. This past year I’ve tried so many new recipes and I’m excited to share this one with you.

About the dish: This recipe was handed down to me by my grandmother.

National Origin: Dakotas

Serves: 24

Estimated Time: Over 2 Hours


For Caramel mixture
1 cup butter
1 cup brown sugar
1/4 cup light corn syrup

For Rolls
2 1/4 teaspoons instant yeast
2 cups of luke warm water
1/2 cup sugar
1/4 cup oil (vegetable or canola)
2 eggs
1/2 teaspoon salt
6 cups of flour
4 tablespoons butter (softened)
1 cup brown sugar
2 teaspoons of cinnamon


1. In a saucepan over medium heat melt together butter, brown sugar and corn syrup (do not boil) Once melted divide evenly and pour into 2 glass 9×13 pans.
2. In a large mixing bowl mix yeast and water together until thoroughly dissolved. Add sugar and mix well. Let stand 5 minutes. Add oil, eggs, salt, and flour 2 cups at a time mixing after each addition.
3. Once mixed together knead dough on a floured surface for 6-8 minutes.
4. Divide dough into 2 pieces. Roll each piece into a 14×8 rectangle. Spread each piece with butter, brown sugar and cinnamon. Roll up into a log and seal edges.
5. Cut each log into 12 equal pieces. Lay each piece on top of caramel mixture.
6. Cover with plastic wrap and let rise until double in size (about 1-2 hours)
7. Bake 350 on center rack for 20-25 minutes or until golden brown
8. Let caramel sit 2 minutes then dump out and cool.
9. Enjoy!

Optional: use a mixer with a dough hook for steps 2 and 3.

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